Some ?s re: smoking meat

[Mr. 16 gauge]

Hello all;
I am interested in smoking some of my own fish & game in the not too distant future. I have done a lot of reading on the subject, but have a few questions.

1.) When using maple wood for smoking, does is matter what type of maple is used (i.e. sugar maple vs silver maple vs some other maple?), or does any 'maple' give the meat the same taste/flavor?

2.) Has anyone here used crab apple wood as a subsitute for apple wood?

Thanks in advance...............